Sharing my collection of indulgent American recipes from 1720 to 1980.

Saturday, May 23, 2015

Salmon Souffle Quiche (1976)

1 pastry shell

8 oz salmon, fresh or canned

3 eggs, separated

1/2 cup heavy cream

1 cup small-curd cottage cheese

1 tspn lemon juice

1 tbspn chopped chives

1/2 tspn salt

1/2 tspn black pepper

Garnish with:

2 stuffed ripe green olives, thinly sliced

2 stuffed ripe black olives, thinly sliced

Several sprigs of parsley

Sprinkling of paprika

Put the salmon into a large mixing bowl, break up, and beat with a heavy wire whisk until smooth. Slowly beat in the cottage cheese, egg yolks. cream, salt, pepper, chives, and lemon juice. Blend until smooth. In a separate bowl, beat the egg whites until stiff, and fold into the salmon mixture. Set the pastry shell on a cookie sheet and carefully pour in the salmon-custard mixture. Preheat oven to 400 degrees. Bake on the center shelf of the over for 35 to 40 minutes, or until the top is puffed up and browned, and a knife inserted in the center of the custard comes out clean. Remove from oven, and carefully slide onto a wire rack for 5 to 10 minutes to let custard set. Garnish and serve hot.(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)More Quiche Recipes